Nothing quite compares to a hearty cassoulet when it comes to comfort food. Executive Chef of Marben, Chris Locke, has shared his original recipe for Garlic Miso Sausage Cassoulet. This recipe calls for coco blanco beans and navy beans but you can use whatever dried beans you have in your pantry.
Note: Ingredients with an * beside them can be ordered through the restaurant's website.
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If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @chrislockefood and @marbenresto!
Method
Garlic Miso Sausage Cassoulet 8 Steps
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Step 1
Add the diced bacon into a cold deep cast iron pot or casserole pan. Turn to medium heat and let the fat render from the bacon.
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Step 2
Turn up to a medium high heat and brown the sausages.
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Step 3
Add the onion, carrot, garlic and sweat, without browning.
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Step 4
Add bay leaves, smoked paprika, fennel seeds and black pepper and de-glaze with the white wine. Simmer the wine for a minute or so then add the stock and canned tomatoes. Add the beans.
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Step 5
Simmer for 40 minutes with the lid on for the beans to cook in the liquid.
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Step 6
Remove the lid and add a little salt as required.
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Step 7
Let simmer with the lid off for 40 more minutes to let the liquid thicken.
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Step 8
Season to taste and serve.
Tags:
Stay At Home
Toronto Recipes
Garlic Miso Sausage Cassoulet
Marben
